Preparation

1

Shred the red cabbage very finely. If you use apples instead of apple sauce, peel them and cut them into small cubes.

2

Melt the butter in a large pan. Sprinkle the sugar in the pot and let caramelize. Add the red cabbage (and the apples if using) and sautee lightly for about 5 minutes, while stirring quite often. Add the apple sauce, the spices, wine and vinegar. Add about ½ teaspoon salt.

3

Cover the pot, turn down the heat and let the cabbage simmer for 1 hour. Stir from time to time and add more red wine if necessary (I didn't need to, but keep an eye on the pot, it should not get too dry).

4

Adjust the taste with salt and pepper and some more sugar if necessary.